Toasted almond cake

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A layer cake, with toasted almonds in the chocolate part.

Sweet pancake rolls from Brittany

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Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake.

Quail egg canapés

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This starter is a small canapé consiting of a toasted and buttered bread slice covered with a slice of smoked ham topped with a fried quail egg.

Chocolate thins with toasted nuts

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A very thin disc of chocolate, topped with toasted nuts and candied grapefruit peel.

Apple charlotte with toasted brioche

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This rather special charlotte is made with toasted slices of brioche instead of finger biscuits and stewed apples. Cooked once assembled, it can be eated warm or cold.

Croque-monsieur

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A classic of French "street food" or bistros: a slice of ham between two slices of bread spread with béchamel sauce. The sandwich is then sprinkled with cheese and toasted in the oven.

Toasted flaked almonds

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Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch.

Crunchy salad

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Crunchy vegetables, pine nuts and rice with a rémoulade dressing.

Mediterranean toast

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On a slice of toasted bread: barely-cooked Spanish ham, sticks of fried chorizo, slices of peeled tomato and sliced feta.

Pistachio shortbread biscuits

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These melt-in-the-mouth biscuits are "double pistachio", as they contain both pistachio paste and toasted chopped pistachios.

Caramelized brioche with pear and kiwi

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This "classy restaurant" style dessert consists of a sort of dish made of caramelized brioche filled with a mix of pear compote and kiwi salad with vanilla, served surrounded by real custard (crème anglaise).

Chicken club sandwich

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In this club sandwich: chicken marinated in lime, fried bacon, lettuce, red onion and mayonnaise.

Nougat

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Nougat is a sweet made with honey and almonds that has changed very little since ancient times. The nougat we know today is the Montelimar variety, in which egg whites are added to the basic recipe for a lighter texture. Here is a simplified version.

Coupe Augustin

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A "coupe Augustin" is a kind of sundae made with mint ice cream, slices of white peach poached in a light syrup, Chantilly cream, raspberry coulis and topped with toasted flaked almonds.

Cauliflower curry

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Plenty of flavour in this cauliflower curry: from the hot spices, of course, but also from dry-roasted cashew nuts.

Welsh (French Welsh Rarebit)

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This is a French version (as served in brasseries in northern France) of the traditional Welsh rarebit. It contains boiled ham as well as the usual toasted bread and Cheddar cheese melted in beer.

Poire Belle Hélène

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Poire Belle Hélène is a fairly simple cold dessert. The pears are poached in a vanilla-flavoured syrup, then served on top of vanilla ice cream with hot chocolate sauce poured over.

Nougatine

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Nougatine is a delicious nut toffee: caramel mixed with toasted flaked almonds. Not a dessert in itself, it is often used to decorate cakes and pastries. But those who enjoy good things are sure to want to eat it on its own!

Saucipain

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Saucipain (or sausage bread) is a kind of savoury baguette. The dough contains small dice of dry-cured sausage or salami and is mixed with red wine instead of water. Served sliced in rounds, it makes a typically French aperitif snack.

Seeded loaf

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This seeded bread is based on a French baguette dough, with a mix of dry-roasted seeds added (poppy, millet, linseed, sesame...). Delicious on its own, this bread makes excellent toast to go with foie gras, adding an amazing complementary crunch.

For the upcoming christmas meals you too may be sacrificing to the tradition of foie gras? If so, I suggest you take a look at everything that revolves around serving foie gras: how to serve it, and what to eat and drink with it.
December 23^th 201717 K4.9

It's never easy to find the right wine to serve with the dish you've just cooked for your guests, because we're not all amateur sommeliers, and then there are so many possible choices in wines that "the perfect match" seems like a distant utopia, almost impossible to obtain. Add to that a lot of...
April 7^th 202012 K4.7

In the kitchen, we sometimes use ingredients that can be a little overwhelming in taste. Grilled lardons, for example, are very good, they give a great taste to a lot of recipes where they are added, but you have to be objective, they're still pretty fatty!
November 7^th 202011 K5

Do you know the Mont d'Or, this extraordinary cheese from the Haut-Doubs in France, with a unique taste and appearance, which can be eaten both raw and cooked? I'll tell you a few words about it, and with some tips on how to choose it and cook it. .
November 27^th 202115 K5